Mini Crab Cakes

Mini Crab Cakes
4 from 1 ratings
These creamy and delicious miniature crab cakes are loaded with lump crab meat and spices. Serve them with a tangy, homemade aioli dipping sauce or on top of greens.This healthy and delicious recipe is courtesy of Love That!: Brenda Novak’s Every Occasion Cookbook with Jan Coad, the proceeds of which will help fund much-needed diabetes research.
Mini Crab Cakes
  • 3 cup lump king crab meat
  • 1 ½ cup panko breadcrumbs
  • ¼ cup eggbeaters
  • 2 tablespoon fresh chives, chopped
  • 2 tablespoon fat-free mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoon old bay seasoning
  • 1 teaspoon lemon zest
  • 3 tablespoon low-fat mayonnaise
  • ½ teaspoon cajun seasoning
  • 1 ½ tablespoon lemon juice
  • ¼ teaspoon tabasco hot sauce
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the crabmeat and breadcrumbs in a bowl.
  2. In another mixing bowl, whisk the egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended. Add the crab to mixture and stir.
  3. Shape large spoonfuls of crab into small round cakes, about 1 ½ inches wide. Heat a skillet over medium heat and then spray it with cooking spray. Fry the cakes one minute per side, until lightly browned. Transfer the crab cakes to a paper towel to absorb the excess oil, and then transfer them to a baking sheet. Bake the crab cakes for 10 minutes, or until golden brown.
  4. Combine all of the ingredients for the aioli in a bowl and mix until combined. Serve with the cooked crab cakes.